Ingredients

The following ingredients have 6 Servings
  • 4 cups Cooked, shredded chicken
  • 3 cups shredded mozzarella, (12 oz)
  • 3 cups shredded monterey jack cheese, (12 oz)
  • 1 cup Sour cream
  • 2 Tbsp Taco seasoning, homemade or store-bought
  • 10 10” corn tortillas
  • 1 (28 oz) can Mild red enchilada sauce

Instruction

  • Preheat the oven to 375°F.In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning
  • Mix until well incorporated.Wrap tortillas in a damp paper towel or tea towel and microwave for 1 minute.In a skillet, warm the enchilada sauce
  • Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated on both sides
  • Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly
  • Arrange, seam side down in a 9X13 baking dish and repeat with remaining tortillas.Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.Bake for 25 minutes, until the cheese is bubbling.